The minimalist label of the Niida Shizenshu (にいだしぜんしゅ) is a hint of what to expect. Niida Honke (仁井田本家) in Fukushima prefecture strive to reduce their environmental impact in a number of ways such as reducing packaging and since 2011 they have been using sustainable organic rice which they harvest themselves along with a traditional brewing method without the addition of lactic acid. The Junmai Ginjo (60% polishing remaining) and the Junmai (80% polishing remaining) Genshu (undiluted) are both made using the Kimoto starter method. Toyo-Nishiki rice variety was used and they both have delicate aromas with a textural softness and generous umami.

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